This tasty Roasted Asparagus Avocado Toast highlights the season’s freshest ingredients in a recipe that comes together in about 20 minutes. Layer mashed avocado and roasted asparagus on your favorite toasted multigrain bread, top with a squeeze of lime, optional mint, microgreens and, if you like, an egg.
It’s a delight for breakfast, brunch or a light dinner that will fill you up without weighing you down.
Savory Avocado Toast with Asparagus
The beauty of avocado toast is the variety of toppings you can add to it. It pairs with so many delicious ingredients! During asparagus season, it’s another way to enjoy this lanky vegetable. Asparagus for breakfast? I mean, why not!
If you enjoy savory breakfasts, this recipe is perfect for you. But I wouldn’t stop there. This asparagus and avocado toast is delicious for brunch or a light dinner.
This Recipe Is
- shared warm or chilled
- ideal for breakfast, brunch or light dinner
- shared with an optional hard cooked egg
If you like asparagus recipes, you’ll enjoy this seasonal delight.
About the Key Ingredients
- Fresh, Soft Bread – I love this asparagus avocado toast on a slab of toasted multigrain sourdough sandwich bread. You’ll want to choose a sturdy loaf, one that has more of a closed crumb rather than an open crumb.
- Avocado – look for ripe avocadoes, that give just a bit when pressed with the tip of your finger. If the avocado is hard, let it sit on the counter for a few days until it softens. Once it yields to gentle finger pressure, store it in the refrigerator so it will maintain its freshness.
- Asparagus – you need about 1/4 pound for two servings, a half pound for four servings. Look for asparagus with closed tips, firm stalks and bright green color. If you have leftovers, try this 15 Minute Pan Fried Asparagus.
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How to Make Avocado Toast with Roasted Asparagus
step by step
The Perfect Bread for Your Toast
Avocado toast is just as much about the bread as it is about the avocado! Bread that’s sturdy, fresh, multigrain and sourdough is delicious with this recipe. If you’re a bread baker, you’ll love this recipe on homemade bread. Here are some recipes on Vanilla And Bean you may like:
Traci’s Tips
- Asparagus – once you bring your asparagus home, trim just a bit off the ends and store it standing up in about an inch of water. Cover with a plastic bag and store it in the refrigerator. Although best enjoyed fresh, you can store it for up to three days.
- Optional Eggs – I like a fried egg or hard cooked eggs on this recipe. Follow my Perfectly Steamed Hard Boiled Eggs recipe (with a fuss-free egg peel).
- Make Ahead – the asparagus can be roasted up to two days in advance and stored in a lidded container. This recipe is delicious served with chilled asparagus.
Avocado Toast with Roasted Asparagus
Servings:2 Toasts
Calories:104kcal
This tasty Roasted Asparagus Avocado Toast highlights the season's freshest ingredients in a recipe that comes together in about 20 minutes. Layer mashed avocado and roasted asparagus on your favorite toasted multigrain bread, top with a squeeze of lime, optional mint, microgreens and, if you like, an egg. It's a delight for breakfast, brunch or a light dinner that will fill you up without weighing you down. *doubles easily, for four servings. *This recipe is delicious topped with hard cooked eggs. Follow my Perfectly Steamed Hard Boiled Eggs for a fuss free egg peel!
Ingredients
For the Asparagus
- 6 (130 grams) Stems of Fresh Asparagus medium size
- 1 teaspoon Extra Virgin Olive Oil
- pinch Sea Salt
- A few grinds of Black Ground Pepper
For the Avocado
- 1 (228 grams) Ripe Avocado
- 1/2 Fresh Lime divided
- 1/8 teaspoon Garlic Powder
- 1/8 teaspoon Fine Sea Salt
For the Toast
- 2 Slices Multigrain Sourdough Sandwich Bread or Gluten Free Bread
- 4 Leaves Fresh Mint chiffonade, then chopped fine
- Small Handful of Microgreens or Sprouts any variety (I used alfalfa)
Instructions
- Preheat oven to 400F (204C). Trim the ends of the asparagus. Drizzle asparagus with olive oil and toss it with your hands so that it covers the asparagus thoroughly. Sprinkle with a pinch of salt and a few grinds of pepper. Roast for 12-15 minutes, rolling the asparagus over at least once during roasting, until the asparagus is soft (not mushy) and lightly charred. Once out of the oven cut the spears in half so that they fit on the bread.
- Meanwhile, mash the avocado. Add 1/2 the lime juice, salt, and garlic. Mix well. Taste for seasoning adjustment.
- Toast the bread.
- Spread the avocado mixture over the toast, then add the asparagus, squeeze of lime, sprinkle the mint over the top, then add the microgreens or sprouts. If sharing with an egg, top the asparagus (see note)**.
- If desired, sprinkle a pinch of salt and pepper over the assembled toast.
- Serve right away, while the asparagus is warm or you can prep the asparagus up to two days in advance, and share it chilled.
Notes
Nutrition below is without the eggs.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1toast | Calories: 104kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 273mg | Potassium: 205mg | Fiber: 3g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
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Sounds delightful! Apparently I live on a former asparagus farm, all sandy soil! They grew in the culverts too. Asparagus is up now and I am looking forward to new, innovative recipes. Avocado too! This will be tomorrow’s brunch!
Love hearing this, Rozanne! Thank you for your note. How wonderful to have an abundance of asparagus!